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Chicken with peppercorn sauce
Chicken with peppercorn sauce
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Succulent chicken with spicy peppercorn sauce and sweet butternut pumpkin. Delightful!
Ingredients:
  • 400g butternut pumpkin, peeled, deseeded, cut into 5mm-thick slices
  • 250g green button squash, sliced lengthways
  • 200ml vegetable liquid stock
  • 135ml thin cream
  • 1 x 55g can green peppercorns, drained
  • 4 (about 150g each) single chicken breast fillets, cut in half lengthways through the centre
Instructions:
  • Preheat the grill to medium-high. Arrange the pumpkin on a wire rack over a baking tray. Brush with half of the oil. Grill for 3-4 minutes on each side. Then add the squash and grill for an additional 3 minutes per side. Remove from the grill.
  • In a small frying pan, combine the stock and cream and bring to a boil over high heat. Cook for 5-6 minutes until reduced by one-third. Stir in the peppercorns and cook for an additional 3 minutes until reduced by one-third.
  • Brush the chicken with the remaining oil, then grill for 4-5 minutes on each side until fully cooked. Plate the chicken, spoon over the sauce, and serve with pumpkin and squash.

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